I'll be trying things off of this soon:
http://www.melskitchencafe.com/
Tuesday, August 9, 2011
Monday, July 11, 2011
Recipe blogs
Hey girls...Haven't posted on here for a while and don't know if anyone will even see it, but I need a place to store all of these blogs I am finding.
Thanks to Cassi, I have found a couple, and it has branched from there! So...
http://www.favfamilyrecipes.com/
http://twopeasandapot.blogspot.com/
http://www.doitdelicious.com/
And I will be on later when I get more
Thanks to Cassi, I have found a couple, and it has branched from there! So...
http://www.favfamilyrecipes.com/
http://twopeasandapot.blogspot.com/
http://www.doitdelicious.com/
And I will be on later when I get more
Saturday, February 19, 2011
Amazing "leftovers" chicken tortilla soup-makes a ton
This is my only personalized recipe so I don't have any measurements...just put in however much you want :)
Tomatoes (chopped)
Corn (cooked...microwave...wherever)
Carrots (chopped)
Chicken broth (may need to add water later)
2ish chicken breasts
Long grained rice
Onion (small pieces)
Cilantro
Boil and shred the chicken
In a separate pot, put in carrots and onions. Let them sauté in their own juices for a second.
Then pour the chicken broth in the pot. Heat until boiling.
Next enters the rice. (wish I could tell you how much)
Let that boil in the chicken broth with carrots and onion.
Throw in cooked corn, tomatoes, shredded chicken, and cilantro.
You have the most amazing "leftovers" soup
Tomatoes (chopped)
Corn (cooked...microwave...wherever)
Carrots (chopped)
Chicken broth (may need to add water later)
2ish chicken breasts
Long grained rice
Onion (small pieces)
Cilantro
Boil and shred the chicken
In a separate pot, put in carrots and onions. Let them sauté in their own juices for a second.
Then pour the chicken broth in the pot. Heat until boiling.
Next enters the rice. (wish I could tell you how much)
Let that boil in the chicken broth with carrots and onion.
Throw in cooked corn, tomatoes, shredded chicken, and cilantro.
You have the most amazing "leftovers" soup
Fresh pitas
Equal portions of chopped up 1) tomatoes, and 2) cucumbers
Plain yogurt, shaved cucumber pieces, and garlic salt to make dressing
Cut pita's in half, fill with tomato/cucumber mix and top with dressing...amazing
Plain yogurt, shaved cucumber pieces, and garlic salt to make dressing
Cut pita's in half, fill with tomato/cucumber mix and top with dressing...amazing
Easy dinner
Chicken Polynesia
4-6 boneless/skinless chicken breasts
1 small bottle of French dressing (about 1/2 - 3/4 of a regular size bottle if you can't find a small size)
1 pkg. Lipton onion soup mix (dried)
1 regular sized jar (18 oz or 1 lb) Sweet Orange Marmalade (in the jellie area)
That's IT! Mix the ingredients and pour over the chicken in the cake pan size pan. Bake uncovered for about 1 1/2 hours or so (until tender chicken) at 325. Serve with rice (lots of sauce to put on rice from this) and a vegetable.
4-6 boneless/skinless chicken breasts
1 small bottle of French dressing (about 1/2 - 3/4 of a regular size bottle if you can't find a small size)
1 pkg. Lipton onion soup mix (dried)
1 regular sized jar (18 oz or 1 lb) Sweet Orange Marmalade (in the jellie area)
That's IT! Mix the ingredients and pour over the chicken in the cake pan size pan. Bake uncovered for about 1 1/2 hours or so (until tender chicken) at 325. Serve with rice (lots of sauce to put on rice from this) and a vegetable.
Amazing Enchiladas
Enchiladas
1 C chopped cooked chicken
1 C sour cream
1 can chopped green chilies
1/2 C chopped onion
2 T butter
1/2 t. salt
4 C of shredded Monterrey Jack Cheese
10 flour tortillas
1 can mild enchilada sauce.
Melt the butter, and add the onions. Saute the onions until clear in color (don't get them brown). If you like a more onion flavor, then just add the fresh onions to the following without cooking the onions first. Combine chicken, sour cream, green chilies, salt, onions, and two cups of cheese in bowl, then set aside. Dip the tortillas in enchilada sauce to soften, then spoon chicken mixture into each tortilla. Roll up and place together into a greased 9 x 13 pan (cake pan size). cover with remaining sauce and cheese. Make sure you cover tortillas entirely with sauce and cheese so that no white part is showing of the tortillas.
Bake 350 degrees. Top with ripped lettuce, cubed tomatoes, salsa, chopped onions (if you want), guacamole (very ripe avocado mashed up, mixed with a couple table spoons of mayonnaise, garlic salt, lemon juice (~ 1 T.) -- taste and add ingredients as desired) ).
1 C chopped cooked chicken
1 C sour cream
1 can chopped green chilies
1/2 C chopped onion
2 T butter
1/2 t. salt
4 C of shredded Monterrey Jack Cheese
10 flour tortillas
1 can mild enchilada sauce.
Melt the butter, and add the onions. Saute the onions until clear in color (don't get them brown). If you like a more onion flavor, then just add the fresh onions to the following without cooking the onions first. Combine chicken, sour cream, green chilies, salt, onions, and two cups of cheese in bowl, then set aside. Dip the tortillas in enchilada sauce to soften, then spoon chicken mixture into each tortilla. Roll up and place together into a greased 9 x 13 pan (cake pan size). cover with remaining sauce and cheese. Make sure you cover tortillas entirely with sauce and cheese so that no white part is showing of the tortillas.
Bake 350 degrees. Top with ripped lettuce, cubed tomatoes, salsa, chopped onions (if you want), guacamole (very ripe avocado mashed up, mixed with a couple table spoons of mayonnaise, garlic salt, lemon juice (~ 1 T.) -- taste and add ingredients as desired) ).
Saturday, October 16, 2010
Summer-Vegetable Casserole
Okie doke...so hopefully, here we can share recipes that we all have and love, and that will make everyone happy (both us and the hubsters)!! And it'll be a nice place to always keep in contact :)
Lets start with a VEGETARIAN one I just found in a magazine that I'm going to try this week sometime (I'll let you know how it turns out). I'm not normally too into casseroles but it looked good!!!
Summer-Vegetable Casserole
Need:
Extra-vergin olive oil, for drizzling
1/2 pound potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
1/2 pound plum tomatoes, sliced 1/4 inch thick
2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick
3 teaspoons freshly grated Parmigiano-Reggiano cheese
1. Preheat oven to 350 degrees. Coat 9-inch baking dish with olive oil. Spread potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange 2/3 of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
2. Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees. Uncover the casserole and bake for about 20 minutes longer, until the veggies are tender and glazed on top. Let stand for 10 minutes before serving.
Lets start with a VEGETARIAN one I just found in a magazine that I'm going to try this week sometime (I'll let you know how it turns out). I'm not normally too into casseroles but it looked good!!!
Summer-Vegetable Casserole
Need:
Extra-vergin olive oil, for drizzling
1/2 pound potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
1/2 pound plum tomatoes, sliced 1/4 inch thick
2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick
3 teaspoons freshly grated Parmigiano-Reggiano cheese
1. Preheat oven to 350 degrees. Coat 9-inch baking dish with olive oil. Spread potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange 2/3 of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
2. Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees. Uncover the casserole and bake for about 20 minutes longer, until the veggies are tender and glazed on top. Let stand for 10 minutes before serving.
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